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Authentic Chicken Satay Skewers with Creamy Homemade Thai Peanut Sauce

Close-up of perfectly grilled, golden chicken satay skewers served with a side of rich peanut dipping sauce.
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Make restaurant-style chicken satay at home. You get tender, marinated chicken skewers grilled perfectly and served with a rich, creamy Thai peanut dipping sauce. This is a flavorful weeknight chicken dinner or a great Asian appetizer.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
  • 1/4 cup full-fat coconut milk
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 tablespoon vegetable oil
  • Wooden skewers, soaked in water for 30 minutes
  • For the Peanut Sauce:
  • 1 cup creamy peanut butter
  • 1/2 cup hot water
  • 1/4 cup coconut milk
  • 3 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon rice vinegar
  • 1 tablespoon lime juice
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1 teaspoon sriracha or chili garlic sauce (adjust to taste)

Instructions

  1. Combine the coconut milk, soy sauce, brown sugar, turmeric, coriander, cumin, and cayenne pepper in a bowl. Whisk until the sugar dissolves.
  2. Add the cubed chicken to the marinade, toss to coat completely, and cover the bowl. Refrigerate for at least 2 hours, or up to 8 hours, for the best flavor.
  3. While the chicken marinates, prepare the peanut sauce. In a medium saucepan, combine the peanut butter, hot water, coconut milk, soy sauce, brown sugar, rice vinegar, lime juice, ginger, garlic, and sriracha.
  4. Heat the sauce mixture over medium-low heat, whisking constantly until the peanut butter melts and the sauce is smooth and creamy. Do not let it boil. Remove from heat and set aside. The sauce will thicken as it cools.
  5. Preheat your grill or grill pan to medium-high heat. Thread the marinated chicken pieces onto the soaked wooden skewers, leaving a small space between each piece. Brush the chicken lightly with vegetable oil.
  6. Grill the chicken skewers for 4 to 6 minutes per side, turning occasionally, until the chicken is cooked through and has nice grill marks. You want juicy chicken satay.
  7. Serve the grilled chicken skewers immediately with the warm or room temperature homemade satay sauce for dipping.

Notes

  • For juicier chicken satay, use chicken thighs instead of breasts.
  • If you are short on time, you can use an air fryer: Arrange skewers in a single layer in the basket and cook at 375°F (190°C) for 10 to 12 minutes, flipping halfway through.
  • You can make the peanut dipping sauce up to three days ahead and store it in the refrigerator. Reheat gently on the stove or microwave before serving.
  • Serve these savory skewers as an appetizer or as a main course over rice or in spring roll bowls.

Nutrition

Find it online: https://cutcooktaste.com/chicken-satay-recipe-juicy-skewers-peanut-sauce/